9" baked pie crust
2 c. fresh peaches
1 c. water
1 c. sugar
3 tbsp. cornstarch
2 tbsp. lemon juice
1/2 stick butter
4 or 5 drops yellow food coloring

Mix sugar, water and cornstarch. Cook over low heat until thick and clear, stirring frequently. Remove from heat. Add butter, lemon juice and food coloring. While mixture cools, cut and peel peaches. Add to cooled mixture. Pour in cooled pie crust and refrigerate several hours before serving. Top entire pie with whipped cream.